Shrimp pate by Steven Dolby

(Serves 7-8 people)
300g Shrimp, shell & tail removed, deveined
1/2 Tsp fennel seeds (grind fennel seeds using a pestle & mortar)
2 Green onion (sliced)
Red chili pepper (sliced to taste)
1/2 Tsp prepared horseradish
1/2 Tsp garlic powder
1 Tsp Worcestershire sauce
50g Cream cheese
1/2 Tsp fresh lemon juice
Fresh cilantro/coriander ( roughly chopped to taste)
Salt & ground black pepper (to taste)
Olive oil
French baguette
Chill for 1 hour then serve



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